Sam Bo Luong (Chilled Mixed Che with Nata de Coco), Sweetened with Monk Fruit

Method

1. Shell the ginkgo nuts and peel the water chestnuts. Soak the kombu kelp in boiling water until it swells, then rinse it to clear the smell.
2. Pour 3.5 liters of water into a pot, add the hoai son (Chinese yam) and Job's tears, bring to a boil, then add the lotus seeds, water chestnuts and ginkgo nuts and cook for 30 minutes.
3. Steep the dried longan in 2 liters of water for about 30 minutes, then lift it out and strain the soaking water.
4. Pour the longan soaking water into a pot, add another 1.5 liters of water, cook the jujube for 10 minutes, then stir in 360g kOBE Monk Fruit Blend until dissolved.
5. Add the cooked Job's tears, lotus seeds, water chestnuts and the raisins, and cook for another 20 minutes.
6. Add 20g goji berry, the dried longan and the kombu kelp and cook for another 2 to 3 minutes, then finish with the nata de coco.

Tips

• The nata de coco goes in last so it keeps its springy bite.
• Soak the kombu kelp in boiling water and rinse it afterwards to clear the smell.
• Add the kOBE Monk Fruit Blend while the pot is still hot and stir until it has fully dissolved.
• It works hot or cooled down with ice added.
• Chia seeds, black sesame or roasted peanuts can be added for more texture.